Control of foodborne viruses with High Pressure Processing

Control of foodborne viruses with High Pressure Processing

On December, 2019 a novel coronavirus was discovered as the cause of several pneumonia cases in China. This virus quickly spread around the world and at the moment Coronavirus disease 2019 is now a global pandemic. The world is deeply concerned about this outbreak. Even though this topic lacks information, no evidences have shown that food is a transmission route, and also throughout this article we present different studies suggesting that High Pressure Processing is effective inactivating foodborne viruses.

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HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking

Lobsters, oysters, scallops and crabs are a culinary delicacy and a healthy protein source, but aw shucks… For most of us, removing the outer lobster shell or opening oysters is a tricky, time-consuming and intensive task, as shucking requires skill, a sharp knife and most importantly, lots of patience! Nonetheless, one of the most popular and visually impactful HPP seafood commercial applications is the 100% meat extraction of bivalves and crustaceans, allowing consumers to worry only about the best way of enjoying them. Continue reading

Plant-based products in the Nordic countries: challenges and opportunities for HPP

Plant-based products represent a growing potential market in the Nordic countries due to the importance of healthy habits and diets among Scandinavian consumers. Nonetheless, most of these products are imported and have a short shelf life. HPP represents a great solution to extend its shelf life while keeping all its nutritional and organoleptic properties.

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Steve’s Real Food, a case study about HPP for Pet Food

Steve’s Real Food of Cottonwood, Utah, is a pioneer in raw pet food manufacturing that has implemented High Pressure Processing (HPP). Through this non-thermal preservation technology, they’ve been able to keep their pet food safe while using only natural ingredients without preservatives. Because of the massive interest around HPP for Pet Food, Steve’s Real Food and Hiperbaric will be hosting a webinar with Dr. Vinicio Serment-Moreno, Applications & Food Processing Specialist at Hiperbaric, on Wednesday, February 12th, 2020, at 1:00pm MST.

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Ready to eat foods: a gastronomic experience on the go

The sector of ready–to-eat food grows every year and the consumption on-the-go is a big trend for 2020. This boost is due to the rapid urbanization, the lack of time that consumers have to cook, and the convenience offered. Consumers expect ready to eat meals to be minimally processed, with a stable shelf-life and few or no preservatives, without compromising the sensory quality. High Pressure Processing (HPP) technology presents a tremendous potential as a non-thermal preservation technique for RTE meals. Continue reading

Preserving the health benefits of tea with HPP

Tea is one of the most highly consumed beverages worldwide. This aromatic drink is prepared by brewing the leaves of the tea plant, which health benefits have been widely explored. Long known to early civilizations, tea has been around for millennia. However, it was only in the 17th century that tea conquered Europe, and afterward, the rest of the world where it is enjoyed by billions of people. Convenient commercial tea-based beverages retain their natural and fresh taste with high pressure processing (HPP). HPP eliminates harmful and spoilage microorganisms present in these beverages while preserving sensory, nutritional and functional properties for an extended time.

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HPP and benefits of plant-based foods (PBF)

HPP gives consumers of all ages a plethora of healthy plant-based foods, going from consumer favorite guacamole and avocados, novel dips based out on cauliflower or nuts, or healthy fruit & vegetable puree snacks. Toddlers and children are also, where federal government agencies in the USA have approved HPP baby foods to fight malnutrition within low-income families.

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HPP combined with other food processing techniques

High Pressure Processing (HPP) is a non-thermal preservation technology that extends shelf life and ensures food safety, at the same time that sensory and nutritional attributes of fresh foods are retained. HPP is efficient inactivating microorganisms such as Listeria monocytogenes, Escherichia coli or Salmonella spp. Industrially applied and potential food processing techniques that can be used in combination with HPP to launch new products into the market are here discussed.

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Raw pet food – caring for their nutrition is caring for them

There is an increasing number of pet owners looking to feed their pets with raw food, also known as BARF diet, due to the perceived health benefits. High pressure processing (HPP) is a technology that allows the production of safe raw pet food while keeping its organoleptic and nutritious characteristics, without the addition of any artificial preservatives. As a result, the number of raw pet food products in the market is thriving, giving consumers a variety of healthy solutions to feed their pets.

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HPP technology, a guarantee for food safety in meat products

550 million people worldwide contract a foodborne infection (FI) every year, despite efforts made by governments, farms, industries and consumers to ensure food safety in products such as meat. High hydrostatic pressure (APH) or high pressure processing (HPP) is presented as a real strategic option for the fight against E. coli, Salmonella spp. and Listeria monocytogenes in this type of fresh or processed products.

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